In December we did a Scandinavian cookie class, talk about fun. Rosettes, Krumkake and Sandbakkels, Ya, we got some gute kookies! We used our favorite Chef’s Choice Krumkake maker, and although we sell rosette irons, we broke out Veronica’s parents iron and of course we filled tin after tin with sandbakkels. Using a Microplane Zester will make zesting the orange a breeze if you decide to try our modern version of Sandbakkels.
Traditional Sandbakkels (Sanbaklese)
2016-02-25 07:15:37
Traditional Sandbakkels (Sanbaklese)
- 1/2 cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons powder sugar
- 1 cup butter
- 1 egg
- 1/2 teaspoons Nielsson Massey Madagascar vanilla paste or almond extract
- 1/2 teaspoons salt
- 2 cups all-purpose flour
Orange Flavored Sandbakkels with orange and/or chocolate glaze
- Same as above + zest of one orange
Orange Glaze
- zest and juice of one orange
- 2 cups powdered sugar
- OR
Chocolate Glaze
- ¾ cup semi-sweet chocolate chips
- 3 tablespoons butter
- 1 tablespoon light corn syrup
- ¼ teaspoon LorAnn Orange Oil
Traditional Sandbakkels (Sanbaklese)
- Preheat oven to 375°F.
- In a large mixing bowl cream the sugars and butter. Add egg, vanilla, and salt, mix well. Mix in flour one cup at a time until completely incorporated. Make a ball with the dough and divide in half. Divide each half into half so that you have four balls of dough. Gently create a small log for quarter and then separate into thirds, you should have 24 equal pieces of dough.
- Press each dough piece into a sandbakkel tin, place tins on a baking sheet and bake 10 to 13 minutes or until light golden brown on the edges. Cool in tin for 5 minutes, turn upside down and tap out. Finish cooling on a wire rack.
- Serve with jam, curd, peanut butter or Nutella if desired.
Orange Flavored Sandbakkels with orange and/or chocolate glaze
- Same as above recipe only fold in the zest of one orange after dough is mixed.
Orange Glaze
- Mix and bake sandbakkels according to the directions above and let cookies cool completely.
- For the orange glaze: in a small bowl whisk together the powdered sugar, orange zest and juice until smooth. Pour over or dip the cookies into the glaze, set on a wire rack to dry.
- OR
Chocolate Glaze
- In a double boiler over hot, but not boiling water, combine chocolate chips, butter and corn syrup. Stir until chips are melted and mixture is smooth, and then whisk in orange extract. Alternatively combine the chocolate chips, butter and corn syrup into a microwave safe dish. Microwave for 1 minute than stir, microwave for 15 to 30 more seconds, stir until smooth. If not totally melted and smooth continue to microwave and stir every 15 seconds. Stir in orange oil, dip cooled cookies in the glaze and set on a wire rack to cool.
Notes
- This recipe was originally printed in The Best of Great Falls, winter 2013 issue. For original article please click here.
Pizazz https://pizazzmt.com/
Recipe and photo by Rhonda Adkins Photography
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